Name: Turkey Noodle Casserole
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: 2 pounds ground turkey -; 2 cups chopped celery -; 1/4 cup chopped green pepper -; 1/4 cup chopped onion -; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -; 1 can (8 ounces) sliced water chestnuts, drained -; 1 jar (4-1/2 ounces) sliced mushrooms, drained -; 1 jar (4 ounces) diced pimientos, drained -; 1/4 cup soy sauce -; 1/2 teaspoon salt -; 1/2 teaspoon lemon-pepper seasoning -; 1 cup sour cream -; 8 ounces cooked wide egg noodles -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Turkey Noodle Casserole

1. 2 pounds ground turkey -

2. 2 cups chopped celery -

3. 1/4 cup chopped green pepper -

4. 1/4 cup chopped onion -

5. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted -

6. 1 can (8 ounces) sliced water chestnuts, drained -

7. 1 jar (4-1/2 ounces) sliced mushrooms, drained -

8. 1 jar (4 ounces) diced pimientos, drained -

9. 1/4 cup soy sauce -

10. 1/2 teaspoon salt -

11. 1/2 teaspoon lemon-pepper seasoning -

12. 1 cup sour cream -

13. 8 ounces cooked wide egg noodles -

How to cook deliciously - Turkey Noodle Casserole

1. Stage

In a large skillet, cook turkey over medium heat until no longer pink. Add the celery, green pepper and onion; cook until tender. Stir in the soup, water chestnuts, mushrooms, pimientos, soy sauce, salt and lemon-pepper. Reduce heat; simmer for 20 minutes.

2. Stage

Remove from the heat; add sour cream and noodles. Spoon half into a freezer container; cover and freeze for up to 3 months. Place remaining mixture in a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through.

3. Stage

To use frozen casserole: Thaw in the refrigerator. Transfer to a greased 2-qt. baking dish and bake as directed.